#nuttybrownrice

[gohelenvitter]

There are no gluten in this dish, which has sweet peas, shiitake mushrooms, and nutty brown rice all mixed together in a creamy coconut milk sauce.

Ingredients: 1 cup brown rice. 2 cups water. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 8 ounces shiitake mushrooms, sliced. 1 cup frozen peas. 1/2 cup coconut milk. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: In a medium saucepan, combine brown rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until rice is tender and water is absorbed. While the rice is cooking, heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, and saut until softened, about 5 minutes. Add sliced shiitake mushrooms to the skillet and cook until they release their juices and become tender, about 8-10 minutes. Stir in frozen peas and coconut milk, and simmer for an additional 5 minutes, until peas are heated through. Once the rice is cooked, fluff it with a fork and transfer it to the skillet with the mushroom mixture. Stir well to combine and heat through. Season with salt and pepper to taste. Garnish with fresh parsley if desired before serving.

Prep Time: 10 minutes

Cook Time: 50 minutes

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[feedingonfeminism]

A comforting and flavorful vegan curry made with sweet potatoes, chickpeas, and aromatic spices, served over nutty brown rice. This wholesome dish is perfect for a satisfying meal any day of the week.

Ingredients: 2 medium sweet potatoes, peeled and cubed. 1 cup brown rice, uncooked. 1 can 400ml coconut milk. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 1 tablespoon curry powder. 1 teaspoon turmeric powder. 1 teaspoon cumin powder. 1 can 400g chickpeas, drained and rinsed. 2 cups vegetable broth. 2 tablespoons olive oil. Salt and pepper, to taste. Fresh cilantro, for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add onions, garlic, and ginger. Saut until onions are soft and translucent. Add curry powder, turmeric, and cumin. Stir well and cook for another minute. Add sweet potatoes, chickpeas, coconut milk, and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat to low and let it simmer for 20-25 minutes or until sweet potatoes are tender. While the curry is simmering, cook brown rice according to package instructions. Once the sweet potatoes are tender, adjust seasoning if needed. Serve the curry over cooked brown rice. Garnish with fresh cilantro if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

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[14-billion-years-later]

Enjoy a healthier twist on classic orange chicken by baking it instead of frying. The sweet and tangy orange sauce pairs perfectly with nutty brown rice for a satisfying meal.

Ingredients: 4 boneless, skinless chicken breasts, cut into bite-size pieces. 1 cup orange marmalade. 1/4 cup low-sodium soy sauce. 2 cloves garlic, minced. 1 tablespoon grated fresh ginger. 2 tablespoons rice vinegar. 1 tablespoon cornstarch. 2 tablespoons water. 2 cups cooked brown rice. 2 green onions, thinly sliced.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put orange marmalade, soy sauce, garlic, ginger, and rice vinegar in a small saucepan. Bring it to a slow boil over medium-low heat and cook for two minutes. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. Stir the mixture in the pan for about one minute after adding it. Add the chicken to a baking dish. Then, pour the orange sauce over it and toss it to coat. Put it in an oven that's already hot and bake for 20 to 25 minutes, or until the chicken is fully cooked. Put the orange chicken that has been baked on top of cooked brown rice and top with sliced green onions.

Prep Time: 15 minutes

Cook Time: 25 minutes

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